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Grain-Free Turkey Stuffing Ideas Thread  This thread currently has 3,168 views. Print Print Thread
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Laura P
Sunday, November 12, 2006, 5:45am Report to Moderator Report to Moderator

Kyosha Nim
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My health food store sells this, called a Turducken, the thought of it sort of scares me to be honest with you, makes me think of canabolistic poultry or something, yikes...



If there is no God, who pops up the next Kleenex?
Art Hoppe


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eh
Sunday, November 12, 2006, 6:59am Report to Moderator Report to Moderator

Sam Dan
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oh, yeah, the liver pate, Lola, it's the ultimate decadent finishing touch I love that you thought of the decadence in food. It reminds you how much moral sense and also non-sense we attach to the food we prepare and consume.

Laura, deal with the fear, dear I do know what you mean. It is an exceptionally 'Freudianly' conceived dish
It resonates with so many of Freud's essays on notions of civilisation, totem and taboo, and the uncanny, all of which are underwritten by the desperately stupid desire to plug (in both senses of the word) the notion of a lack - this gap in the bird  (stuffing the bird....ahem...Freud loved puns, seeing them as the signs of the unconscious at work...)..

I mean what's the problem with no stuffing? Well let me tell you, according to Freud's terms, the lack of a stuffing would force us to confront the (sexual) terror that is sparked in seeing nothing!! (That is, not seeing a phallus.) So you see, PT, in insisting on a stuffing we are betraying our fear of castration - a fear that is inherent in all our acts of stuffing the turkey. This is the fear that is at the heart of the unconscious. Along with desire. But that's another bird.

BTW I'm not a Freudian, I just happen to know his writings...Anyway, stuff Freud, I am wondering what the French feminist deconstructionists would do with the bird...

Something really funny comes to mind...brain-free sweetmeats (sheep's testicles?), anyone? hehhheeeehehehe  



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Laura P
Sunday, November 12, 2006, 7:04am Report to Moderator Report to Moderator

Kyosha Nim
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ha ha, this has got to be the funniest thing I ever read, I will not say all of the funny freudian comebacks running through my head or this thread would be banned



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Lola
Sunday, November 12, 2006, 3:08pm Report to Moderator Report to Moderator

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how about eggs???  lol (duck, cornish, quail and chicken)
wonder what Freud would say to that?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Brighid45
Sunday, November 12, 2006, 7:07pm Report to Moderator Report to Moderator

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Lola and Laura P--!!   Otherwise, no comment.

I vote for wild rice. It makes a really good stuffing. You just need a little extra turkey broth or stock on hand as it tends to be a bit dry, but the fragrance and taste is well worth the extra effort.

The lamb-turkey combination sounds good too. I'll have to try that for myself, as my roomie doesn't do lamb at all.

My roomie made a dish last night that would be a great stuffing substitute for those of us who can have dairy. It's a spinach-artichoke casserole with fresh parsley, mushrooms, onions, garlic, and some sour cream, topped with cheese. She used all-organic sour cream and manchego (sheep's milk) cheese. I will admit to having some, as dairy doesn't bother me as much as other avoids do, and it was wonderfully savory in the best stuffing tradition without being too rich. Here's the recipe:

Spinach-Artichoke Casserole (with compliant substitutes)

Stir together:

2-10 oz/app. 550g frozen chopped spinach, thawed and well-drained
1-14 oz/400g can artichoke hearts, drained and chopped
1-10 3/4oz/app. 300g can cream of mushroom soup, undiluted
(we made a creamy roux with butter, rice flour and some rice milk and added in some chopped portobello mushroom stems)
1-8 oz/240 ml sour cream
(light is good here--you could also sub plain unsweetened soy or goat's milk yogurt)
3 green onions, chopped
(we used half a large white onion--you could substitute shallots here if you like)
2 tablespoons/30 ml all-purpose flour
(we didn't use any flour and the casserole came out just fine)
1 tablespoon/15 ml fresh parsley, minced
1/4 t/app 1 ml worcestershire sauce (opt)

Saute for 5 minutes:

1 tablespoon/15 ml butter or ghee
2 garlic cloves, pressed or minced
1 tablespoon/15 ml lemon juice
1/2 teaspoon/2.5 ml pepper (opt)

Add saute to spinach mixture.

Add:

1 cup/225g shredded cheese--manchego, parmesan, jack, etc.
(you can reduce this amount by up to half and still get the lovely sharp taste of the cheese)

Spoon into a lightly buttered casserole dish. Top with 1 cup/225g cheese. Bake at moderately hot/200C/400F/Gas Mark 6 for 30 minutes. Serves 4-6 generously.


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Victoria
Sunday, November 12, 2006, 7:27pm Report to Moderator Report to Moderator

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Oh, eh,
You are a jewel!  

and, LauraP,
 
and Lola!!!  

Oh, my goodness!!!  I will never look at a stuffed turkey in the same way again!  



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Kristin
Sunday, November 12, 2006, 7:30pm Report to Moderator Report to Moderator

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Quoted from eh

BTW I'm not a Freudian, I just happen to know his writings...Anyway, stuff Freud, I am wondering what the French feminist deconstructionists would do with the bird...


omigod eh... your really made me guffaw today... thanks so much!!!

Quoted from eh
Something really funny comes to mind...brain-free sweetmeats (sheep's testicles?), anyone? hehhheeeehehehe  


Hmmm...  if you really want to grab the bull by the horns  ... for the O's in the crowd we have Rocky Mountain Oysters... how about those for a stuffin'"???

http://whatscookingamerica.net/History/RockyMtnOyster.htm




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Lola
Sunday, November 12, 2006, 8:24pm Report to Moderator Report to Moderator

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nice! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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eh
Sunday, November 12, 2006, 11:13pm Report to Moderator Report to Moderator

Sam Dan
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OMG, Lola and Kristin...you are flushed out!! Eggs or oysters?!!!! This is IFDGS, no less.
(Instinctive Feminist Deconstructionist Genius Stuffing).
Lola, to answer your question, what would Freud say? Herr Freud would say what he always said, "Penis substitutes, all!"

....geeez, did she really say, OYSTERS?
too much hhhahahahahha, (and how delicious would that be, eh)


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Laura P
Monday, November 13, 2006, 12:41am Report to Moderator Report to Moderator

Kyosha Nim
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Well all I can say is I certainly hope Freud didn't eat the turkey after he 'stuffed' it, a bit like a praying matis, eh?



If there is no God, who pops up the next Kleenex?
Art Hoppe


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eh
Monday, November 13, 2006, 1:08am Report to Moderator Report to Moderator

Sam Dan
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More cannibalistic allusions, Laura?! eh
You are headed for The Couch my dear!


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Peppermint Twist
Monday, November 13, 2006, 5:35pm Report to Moderator Report to Moderator

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To be said with a Chandler-Bingian word enunciation:

Well, could the BTD community BE any more creative?

I am wowed!  Wowed!  From prunes to rutabagas, we have it all in here, people!  If it isn't in this thread, your bird doesn't need to be stuffed with it!  Speaking of which, eh, thank you for the Freudian primer on the psychosocial roots of turkey stuffing and why the idea of a Thanksgiving turkey sans stuffing strikes fear into every fiber of our being!  This cultural anthropology and sociology major, and keen and stunned observer of all things human really appreciated it!


Well, I'm off to research whether wild rice is a grain or a grass or what the flip it is.  I knew at one point and now I've forgotten.  Darn that Dr. Rod and his short-wave diathermy to the head.  I've never been the same since...


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Drea
Monday, November 13, 2006, 5:52pm Report to Moderator Report to Moderator

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From Cook's Thesaurus:

wild rice = Indian rice  Shopping hints:  This isn't a rice, but rather a grass seed.  Compared to rice, it's richer in protein and other nutrients and has a more distinctive, nutty flavor.  The downside is that it's more expensive than rice and takes longer to cook.  It's especially good with poultry and game.  Cultivated wild rice isn't as expensive--nor as flavorful--as "wild" wild rice.  Substitutes:  wild pecan rice OR brown rice (not as chewy or flavorful).


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santosha
Monday, November 13, 2006, 8:11pm Report to Moderator Report to Moderator
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Mmm.  I might have to add that spinach artichoke casserole to my Thanksgiving menu.  Sounds delicious!

I just went to an early Thanksgiving potluck yesterday and I made kale and chard (complete with the stems for extra crunch) with carmelized onions, lamb sausage, ginger, garlic, & curry powder to satisfy my craving for stuffing.  It worked surprisingly well and amazed a lot of people at the potluck who never thought kale and chard could taste good!
It probably wouldn't hold up all by itself baked in the turkey, but I think if you combined those ingredients with with chunks of celery, apple and/or potato & maybe some walnuts for extra crunch, it could work.  If you wanted to you could add a mixture of regular potatos and sweet potatos and let your mom pick out the sweet potatos and you pick out the regular ones... so there was something for everyone.  Good luck and let us know what you decide on!

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Laura P
Monday, November 13, 2006, 11:39pm Report to Moderator Report to Moderator

Kyosha Nim
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can you post exactly how you made your kale lamb mix that sounds divine on its own



If there is no God, who pops up the next Kleenex?
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Brighid45
Monday, November 13, 2006, 11:59pm Report to Moderator Report to Moderator

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I second that Laura--santosha, that recipe sounds delicious! Please share


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santosha
Tuesday, November 14, 2006, 7:31pm Report to Moderator Report to Moderator
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Quoted from lkpetrolino
can you post exactly how you made your kale lamb mix that sounds divine on its own


Sure!  It's really easy.  

1 small red onion, finely chopped
1 tblsp garlic paste or minced garlic
1 tblsp ginger paste or minced ginger
1/2 teaspoon curry powder
1/2 teaspoon garam masala (optional, I think this has cinammon in it)
2 lamb sausages (or 1/2 lb ground lamb if you can't find sausages)
1 large bunch chard or kale, chopped(or combination of the two)
olive oil to coat pan
sea salt and fresh ground black pepper to taste

Add a generous coating of olive oil to a large frying pan.  On med-high heat sautee onions until they are translucent.  Add spices and stir thoroughly.  Add the lamb sausage, removing it from the casing and breaking into small pieces.  When lamb is cooked through add greens and sautee briefly, until greens wilt and are mixed in with the lamb and onion.  Salt and pepper to taste.  

Enjoy!



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lstreat
Tuesday, November 14, 2006, 8:56pm Report to Moderator Report to Moderator

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Peppermint Twist
Thursday, November 16, 2006, 8:20pm Report to Moderator Report to Moderator

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Quoted from santosha
...and let us know what you decide on!

As of this writing, I'm leaning towards doing something with artichoke because it is beneficial for both me and my mom (yet we will already be getting artichoke in "Page 26", our spinach-artichoke casserole...so it will be an artichoke-intensive Thanksgiving if I go with an artichoke stuffing as well, however, I've already briefed my mom on this and she is enthusiastically for an arti-intensive T-Day.  She is all about artichoke).  I am thinking of doing the stuffing on the stovetop afterall, because veggie-based stuffings won't hold up for hours of cooking in the bird, me thinks.  I might combine the artichoke with some butternut squash, cranberries, butter, drippings from the turkey, onions, garlic, sage, etc., and see what comes of it.

That's my leaning at this juncture *lol*.




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Peppermint Twist
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P.S.  And, if I do it and it turns out, you can best believe I shall post the recipe!  Any grain-free delish replacement for a traditionally grain-based thaaang needs to be posted early and often!


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Laura P
Thursday, November 16, 2006, 8:29pm Report to Moderator Report to Moderator

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artichoke is good for detox so it will help detox you both in case you eat something you should not



If there is no God, who pops up the next Kleenex?
Art Hoppe


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Lola
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lstreat,
thanks for fishing out that turkey recipe! )



Edna, have you ever seen Jerusalem artichokes?
those seem to be very 'potato like' without the heavy starch.........


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Laura P
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Kyosha Nim
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actually I have done veggie based stuffing in a turkey before works well and tast fabulous.



If there is no God, who pops up the next Kleenex?
Art Hoppe


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Olerica
Thursday, November 16, 2006, 11:32pm Report to Moderator Report to Moderator

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Quoted from Edna


Well, I'm off to research whether wild rice is a grain or a grass or what the flip it is.  I knew at one point and now I've forgotten.  Darn that Dr. Rod and his short-wave diathermy to the head.  I've never been the same since...


Please cook the wild rice first BEFORE stuffing as it's really, really good once it's opened up.  

PM me if you need a shipment.  It's a staple here in Minnesota.


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santosha
Friday, November 17, 2006, 6:40pm Report to Moderator Report to Moderator
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Quoted from Edna

As of this writing, I'm leaning towards doing something with artichoke because it is beneficial for both me and my mom (yet we will already be getting artichoke in "Page 26", our spinach-artichoke casserole...so it will be an artichoke-intensive Thanksgiving if I go with an artichoke stuffing as well, however, I've already briefed my mom on this and she is enthusiastically for an arti-intensive T-Day.  She is all about artichoke).  I am thinking of doing the stuffing on the stovetop afterall, because veggie-based stuffings won't hold up for hours of cooking in the bird, me thinks.  I might combine the artichoke with some butternut squash, cranberries, butter, drippings from the turkey, onions, garlic, sage, etc., and see what comes of it.

That's my leaning at this juncture *lol*.




Atichoke is a great idea for a stuffing base!!! Yummy, I can't wait to hear how it turns out & hopefully get your recipe.  
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